How do I make "thick cooked rhubarb"
I'm looking at a 1960's Betty Crocker cookie recipe that calls for "1 cup
thick cooked rhubarb". What sort of preparation does this imply? Baking?
Stewing? Should I add sugar?
For reference, here's a copy of the recipe for reference:
http://recipe-finder.com/#!/recipe/16473076193787340525
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